First, beat the eggs into egg liquid. Put it in an abalone dish (if there is no small bowl to put it in), add a proper amount of salt (basically no salty taste) (monosodium glutamate is not needed, because sodium glutamate can be produced when salt is combined with eggs), and then add water to stir, either warm water or cold water (the water temperature cannot exceed 60 degrees, otherwise the egg liquid will solidify easily), and the amount of water added is 3-4 times the volume of the egg liquid (the amount of water added is 3-4 times that of the egg liquid). Add 4 times, and 3 times for stale eggs), so that the egg liquid and water are fully mixed together, then put it into a steamer, cover it, heat it, steam it for 8 minutes after ventilation (it will be old after a short period of time, and it will be old after a long time, with pores and bad taste). After taking it out, pour salt water or fresh soy sauce and you can taste your own craft.

There are two other tips: 1. If you mix warm water in the egg liquid, the bottom water of the steamer should also be warm water. Of course, if it is cold water, then the bottom water of the steamer should also be cold water.

2. When steaming the cake, the surface of the plate or bowl with egg liquid is covered with plastic wrap. If there is nothing else to cover, the steamed cake will be soft and tidy, without pores.

If you can't add halogen, you can, and we'll discuss it, okay? Have a good appetite!